#including two kinds of kimchi and a salad | Explore Tumblr Posts and Blogs

sapphic-luthor · 2 years

Note

not SMA but i've also made it a goal this year to eat more vegetables! lately my partner and i have been on a red cabbage kick (the color is so great in salad!) and i was wondering if you have any recipes using that? (also just curious about your approach to vegetable recipes in general!)

ok i accidentally forgot to answer this for like two weeks but here are 5 veg focused meals / sides that i am a big big fan of and that aren't particularly difficult to make, or at least don't have to be:

VEGETABLLLELEESSSS

pls note that these are not meant to be like, culinarily groundbreaking things they're meant to just be easy and good and not terribly long to make so feel free to go as offroad as you want here. you can change any of these to your hearts desire

Garlic Lemon Broccoli

You'll Need: broccoli, garlic, lemons, olive oil, salt & pepper, parmesan

Cut a washed head of broccoli into florets. Chop 2/3 (or 4 or 5 or 9) cloves of garlic into big thin slices. Throw both on a baking sheet and cover with a good bit of olive oil, salt, and pepper. Roast the whole thing at General Roasting Temperature (i just put everything at ~200c tbh) for like 20 minutes or so, or until the edges start getting a little brown but nothing's burning. While it's roasting, juice a lemon into a big bowl. Then throw the roasted broccoli into the bowl and toss it around loads, add a little bit of the roasting olive oil if necessary, and throw in some parmesan. It's fucking brilliant just trust me here.

Notes: You can take this recipe and just stick it wherever tbh. Like you can make a broccoli lemon garlic pasta [i recommend gnocchi], a broccoli lemon garlic flatbread, like just put this everywhere it's so fucking good

Garlic Parmesan Courgette/Zucchini

You'll need: Courgette, salt, pepper, olive oil, garlic, parmesan

Are you noticing a trend yet? This is an elite way to prepare most vegetables tbh. Chop a courgette up however your heart desires (i like little circles) and throw it in a pan on medium-ish heat with some olive oil and some garlic. It'll take a bit to cook but it'll soften up a bunch and get smaller (and release a lot of water, so don't freak out if it suddenly looks super oily-- it's mostly water). Salt & pepper it, and then throw parmesan on at the very end so it just barely melts, and that's one of my all time fav sides.

Notes: Feel free to add lemon if you want lol

Veg Heavy Noodle Soup

You'll need: This one is the most flexible. You can make a nice basic broth out of like basically anything, but one of my favs includes the following stuff. Some kind of firm-ish vegetable like a courgette or carrot (preferably both), ramen/udon/etc noodles, green onions, chicken/veg stock, soy sauce, garlic, ginger, olive oil, sesame oil, salt & pepper, sriracha or fav hot sauce, kimchi, bean sprouts.

I would never go so far as to call this ramen because i hold ramen in high esteem and this is just a culturally defunct frankenstein of a thing BUT basically what we're going for here is a nice rich flavourful broth, noodles, and some veg. My go-to easy broth is basically just garlic, ginger, maybe onion, and a chili pepper sweated in some olive and sesame oil, then add in [desired amount] of chicken stock, and soy sauce/sriracha/pepper to taste. Then i'll shave thin strips of courgette and carrot, chop up some green onion, cook the noodles, and throw them in the broth. Top that with your vegetables and kimchi and you're pretty much golden! You can also add sliced meat of your choice to this if you want to bulk it up a little, but it's not always necessary.

Note: The broth can be really simple. Like if you're not mad for really strong flavours you can just make it with chicken stock and add some soy sauce and sesame, or just soy sauce, or just garlic, or whatever you prefer. The broth is the main star for me personally bc I like to drink it but if you're more focused on the noodles and the veg in it then feel free to make it as easy as you want!

Basic Roasted Veg

You'll need: Whatever vegetables you like best. I like: potatoes, white/yellow onions, red pepper, courgette, carrot, olive oil, various spices

This one might seem like kind of a stupid 'duh' moment but listen. It's easy, it's quick, it's good. Chop everything in big pieces (for example you want your onion in like quarters, then just pull the layers apart with your hands) and throw them all in a bowl. Put a healthy bit of olive oil over them, then hit them with whatever spices you have / are in the mood for. Anyway roast that all for like ~25-30 minutes or until everything is soft (potatoes often cook last) and go to town.

Note Re spices: If you're feeling more italian: oregano, basil, parsley, garlic powder, thyme, rosemary (or just one of those 'italian seasoning' blends). If you're feeling more mexican-ish: chili powder, cumin, thyme, oregano, cayenne. You can do whatever you want here. If you don't feel like you have a really intuitive understanding of spices that work together just google "how to make x spice blend" and use the stuff they combine in those recipes. You could even just do salt and pepper if you felt so inclined

Roasted Tomato Soup

You'll need: Tomatoes (probably about 6 medium-large ones for ~2 servings), white/yellow onion, a head of garlic, olive oil, salt & pepper, sour cream. You may also want: red peppers, a chili pepper, and fresh basil.

Okay throw all your veg on a baking tray and cover in olive oil and salt and pepper. I recommend maybe quartering the onion and halving the tomatoes. For the garlic, slice the top off the entire garlic head, cover it in oil, wrap it in foil, and throw it on the tray too. Roast the whole lot for about 20-30 minutes or so, then stick all of it in a blender (squeeze all of the garlic out of the head) and blend it until it's smooth. Taste it and see if it needs more salt and pepper (nearly always does) and throw in some fresh basil leaves if you've got em, and then that's... basically it. It's best served with a grilled cheese (kraft singles and white bread or die) and a dollop of sour cream on top imo. Or with goldfish!!

Note: Here's a walkthrough for the garlic part if you've not done it before. Def let it cool down before you squeeze it out afterward though because every single time i make this i burn the everloving fuck out of my fingers lol

Also: big salads. Salads are so underrated. Next time you make a salad, try to add literally as many ingredients as you can. Like every vegetable, topping, etc you can think of. More is always better with salad and my god a good, rounded, heavy salad is a fuckin glory

#HOPE ONE OR MORE OF THESE SUITS UR FANCY #SORRY FOR BEING SO LATE #lso i'm not well versed in the world of red cabbage tbh but i do think it looks gorgeous in a salad #answered #anonymous #food

12 notes · View notes

ditloe · 2 years

Text

1/365

January 1, 2023

New year new me, right? I want to give this journaling thing a try and freely empty out my brain every single day. I also want to include a photo to these daily journals just to add some color. I’m honestly pretty forgetful so having this journal should be helpful in the long run if I ever want to reminisce some days again.

This year I was able to spend New Year’s Eve with my friends! Won’t really go into much detail about the night of NYE because that wasn’t the first of the year. As soon as it hit 12, we all got up to greet one another and give our SO’s kisses. I called my family and Chris’s family to greet them. Everyone seemed to feel pretty pooped afterwards and I remember Priya and Rootvij leaving early. Then soon after Betty and Mitch left, then Christian and Mandy. I believe Sartaj, Angelica, Chris and I left at the same time around 3ish which was really late (but what can you expect from a NYE party. The party overall was awesome. The food was phenomenal (kimchi mac & cheese, eggrolls, fried shrimp balls, stuffed mushrooms, meatballs, veggie platter, Betty’s pasta (which I couldn’t try sadly), and other foods I believe...). Chris and I got home and showered up instantly so we could get cozy. I had a headache that night but chose not to do anything about it and regretted that so much in the morning. I kept waking up and my headache was still there. I finally decided to take some Excedrin and use the nasal spray and that definitely helped. Chris and I got up at around 11:30 and I was instantly greeted by my brother and Kiko who came by to drop off some food for the family dinner later in the evening.

I recently got my septum pierced and am very happy with it but of course, my parents were not huge fans. My mom saw it first before my dad or grandma and she kind of scoffed at the sight of it and probably does not approve of it but she maybe has learned that she can’t really do much about it. So, when I got up to see my brother and Kiko, I didn’t try to hide the piercing and my dad saw it instantly. He literally said “Fuck” and moments later called me ugly. I didn’t bother to react to what he said and chose to not acknowledge his comment. Definitely not the best way to start the new year but I wasn’t going to let his comment faze me.

Chris and I got ready and headed over to Mya’s to chill and also pick up the folding tables from last night. We all decided to go out and get some doggy supplies for Shumai and also Kona. We went to PetSmart and Target and was able to find everything we needed (minus the collapsible doggy bowls for Shumai). We had to go back to Mya’s because Sartaj and Angelica were waiting for us. They got us Yi Fang, but I didn’t order anything because I wasn’t really craving anything. Once we got to Mya’s, Chris and I had to go back to my house for the family dinner. We got to my place and began cooking the alfredo pasta. It came out delicious! The other food choices were prime rib, Bicol express, mac salad, and lots of desserts. I definitely ate a good amount of food and was satisfied instantly. I got to hold Caeleb for a while before he started crying lol. We then went back to Mya’s house to finish the night with a movie and the friends. They were actually in the middle of watching a movie called “X” and so we joined them. I was definitely not expecting the movie to be so disturbing.

Notes about movie: group of people, sexual, religion, two old folks, grandma creepy af, couple starts killing members of the group, brunette flees

It was fascinating but weird. Once the movie was over, we all chilled a little more and then we all headed home around 9:30.

I went to pick up some Tupperware from my brother’s house and then went home right after. I didn’t expect myself to come home and walk on the treadmill. I was really determined to start off the new year with some movement. I was able to do 5k steps which was definitely better than nothing. Then I just watched some episodes of You (late to the game I know). I did my entire night routine and was in bed by 1am. I would’ve loved to be in bed earlier, but I accomplished a lot, so I was not that upset.

Overall, the first day of 2023 was good! I’m going to do my best to be the best version of myself this year and really focus on my happiness. I have a good feeling it will be a great year and I’m determined to make it happen.

(I tried to journal by hand and realized I can’t write as many words as I would like because my hand cramps way too fast, so a digital journal is the best option for me)

0 notes

p1harmonyofficial · 3 years

Text

[📰] Get to Know the Members of K-Pop Group P1Harmony With These 10 Fun Facts! (Exclusive)

P1Harmony is a rising global K-Pop troupe, but we wanted Just Jared readers to get an exclusive chance to know them a little better!

The talented six-member boy group first arrived on the scene back in October of 2020, embarking on their international music career with the release of their first mini album DISHARMONY: STAND OUT and feature film, P1H: A New World Begins, which positioned the group as a force to be reckoned with in the music scene.

Amid the pandemic, the group continued to make new music for their fans with the release of their second mini album, DISHARMONY: BREAK OUT, including their slamming, hip-hop infused title track “Scared,”” along with an accompanying music video full of street-style dancing and intense visual effects.

Watch “Scared” and check out these 10 Fun Facts about P1Harmony inside!

INTAK

1. I have more eyelashes on my right eye than my left. Right after my debut, I didn’t really know how to remove eye makeup, so for a while, I used to just rub my eyes really hard with soap and now, I have more eyelashes on my right eye than my left. 2. I used to love oysters, but now I cannot eat it. I was an oyster fanatic, until very recently. I ordered raw oysters after watching a TV show at night with JONGSEOB, and after one bite, I couldn’t eat it anymore. The taste of the “sea” was so pungent. Now, I’m too traumatized! 3. I saved a man’s life. I went chestnut picking with my dad, and found a guy hanging on a cliff and struggling to get back up. We immediately helped him get up. He was really grateful and I remember feeling so proud to have saved someone’s life! 4. I have a small horizontal scar on the right side of my face, and I kind of like it. I got this scar when I was about four or five, and although it’s not that visible now, sometimes I like it because it makes me feel like a charismatic, bad guy! 5. I love dogs. I love dogs, so I have been watching a lot of dog-related videos but I’m terribly allergic. I can’t stop myself from petting them when I see them on the street, and always regret it afterwards because I turn all puffy and itchy! 6. I fantasize a lot about time travel. I even tried and feel like it can really happen one day! I lie down in my bed, put my blanket over my entire body and focus really hard on the idea, but this brings me nowhere but to the future. [Laughs] 7. I have a gold tooth. 8. I have a brown spot (mole) on my middle finger. 9. I love my Crayon Shin-chan character earphones. I get happy just looking at it. 10. I go to the convenient store so much that there isn’t anything I have not tried!

THEO

1. My right shoulder is more developed than my left. I used to play volleyball and would strike with my right arm, so my right shoulder is more developed than my left. 2. I have a red mole. I recently got a red mole on the side of my right neck, but I have no idea where it came from and why but it’s not going away! 3. I can’t burp, literally. I don’t know how to burp and have never burped in my life 4. I only drink carbonated drinks. I rarely drink anything that is NOT carbonated. 5. I don’t like lettuce and tomatoes in my burgers. 6. I had a burst appendix and didn’t know it for a while. I was hospitalized for two months, because they couldn’t find my appendix. Apparently, my organs are shaped and structured differently. 7. I love slippers. Unless I am going to an official engagement or doing promos, I am always in slippers, (even during winter)! 8. I have never cried in front of people until I turned 20. I was watching a very emotional episode of “Animal Farm,” and got caught crying in front of KEEHO, SOUL and JIUNG. Since then, I think I’ve gotten more emotional. I once cried watching JONGSEOB cry, too. 9. I can’t stay still when I’m on the phone. I have to walk around or do something when I’m on the phone. 10. I love singing songs to my friends over the phone.

JIUNG

1. I love Tonkatsu (pork cutlet). I have been addicted to tonkatsu these days and have been eating it almost every day for the last few months. 2. I have the same birthday as my younger brother. My younger brother and I share the same birthday, which is Oct. 7. We were also born around the same time. 3. My younger brother and I have a similar birth time as well. I think he was born like 8 minutes before me or after! 4. I love raw garlic and don’t like kimchi. 5. I only drink flat coca-cola. I purposely decarbonate my coke by shaking it and letting the air out multiple times until the bottle doesn’t expand anymore and the coke is completely flat. 6. I still fit into my hats from my adolescent years. My head is so small that I still fit into all my hats from elementary school. 7. I think too much. I make daily memos and write down almost everything to organize my thoughts. 8. I like to dance and sing when the streets are empty. When no one is around and I’m in a good mood. I love walking down the empty street thinking I’m shooting a music video. I sing, dance and act. Last time, I bumped into someone and I ran away in full embarrassment! [Laughs]. 9. I have a scar on my eye. 10. I may look picky, but I’m not a picky eater! I love trying a lot of different cuisines.

KEEHO

1. I love collecting sunglasses and glasses although my eyesight is near perfect. I love wearing glasses even though I don’t need them to see. I also have been collecting a lot of sunglasses lately. 2. I talk during my sleep, apparently! According to my members, I sleep-talk a lot (almost every night), but I don’t remember any of it and I never have dreams. 3. I have the same birthday as my dad! 4. I can eat salads all day. I love salads! I love eating vegetables, especially celery and carrots, and prefer dressings like ranch and oriental. 5. I am not good at smiling. I have a hard time smiling so I’m still in the process of learning how to smile naturally! I have to make sounds out loud to smile [during photo shoots]. 6. I used to hate wearing sweatpants. I don’t know why but I hated sweatpants and never wore them when I was younger― even if I had to wear something more uncomfortable like slacks or jeans.. Now, I wear them all the time! 7. I rarely cry alone or in front of people. The only person who has seen me cry is INTAK. I was going through something heavy and was alone at a park by myself when INTAK came to pick me up. He started crying as soon as he saw me, and that made me cry. 8. I used to pull all my loose baby teeth. I hated having something loose in my mouth, so instead of waiting to go to the dentist, I used to pull them out on my own. 9. I have a light (barely noticeable) mole on my big toe. 10. I have curly hair, so unless I blow dry it, it goes wild.

SOUL

1. I used to collect beetles. I think I had up to 30 beetles in one big box. 2. I only wear Air Jordans. I only wear Jordans and my favorite design is the Air Jordan 1s. 3. I love dolls! I love buying and collecting dolls. I like anything that is cute and fuzzy. 4. I don’t like taking pictures of humans except KEEHO. I only take pictures of nature, architecture or like a beautiful scenery. The only time I would take a picture of a human is of KEEHO. 5. Me and my younger sister found an important historical stone artifact. We were just digging stuff up and found a stone artifact. We later learned it was a historically valuable artifact, so we donated it to a museum. 6. I wear my pants backwards. 7. I don’t like electric fans. I don’t like when wind blows in my face 8. I once had the same dream three times in a row. I had the same dream three times in a row, but every ending changed depending on the choices I made [in my dream]. 9. A bird pooped on my head while I was on my way to school. Without having much reaction, I just walked to school and waited until I had to go to the bathroom to wash. 10. I don’t get scared or surprised easily. I used to get yelled at for bowing down and saying hi to all the actors playing zombies, monsters or ghosts at haunted houses in theme parks.

JONGSEOB

1. I like books that are thick and with small letters for no particular reason. I tend to buy books that are thick, whatever the genre is. I think it’s because I’m a fast reader. 2. I never had cavities! I love eating sweets like jellies and candies. I can go through a whole pack in one sitting, but I’ve never had cavities! 3. I have something called a “knee hyperextension and/or back knee. My knee bends backwards in a straightened position unlike many people. 4 I love the dark. I usually don’t turn on the lights unless I really have to. 5. I could sleep for long periods of time. I once slept up to 16 straight hours, and I barely have dreams. Maybe like five times a year?! 6. I don’t like/eat seaweed or seagrass. 7. I love walking into a room that is super cold. I turn on the A/C and close the door for about 30 minutes so it can be ice cold before I walk in. 8. I want to learn how to play bass guitar one day! I watch random videos of jam sessions, and one day would really like to play bass guitar. 9. My eyesight is different on both eyes. I am near-sighted on one, and far-sighted on the other. 10. I am pretty good at playing games on my phone.

#p1harmony #ot6 #t:news #era:disharmony : break out #210430

40 notes · View notes

librarycomic · 4 years

Photo

Cook Korean! A Comic Book With Recipes by Robin Ha. Ten Speed Press, 2016. 175pp including an index. 9781607748878. 176pp. http://www.powells.com/book/-9781607748878?partnerid=34778&p_bt

The hanbok wearing Dengki teaches us how to cook (because Ha is busy drawing comics). There's a guide to Korean ingredients and meals, including different kinds of rice and rice by-products -- you'll probably love nurungji -- before Dengki shows us how to make rice perfectly, even in a nonstick pot on the stove. The chapter on kimchi includes easy and advanced recipes, not all of which are spicy and/or fishy. (I'm going to make the "square-cut kimchi gazpacho" (nabak kimchi) soon -- it fits with my new heart healthy diet._ The section on vegetable side dishes includes one I love, acorn jelly, which is tasty but nearly impossible to describe. (Ha illustrates a mishap when making it, when she accidentally makes acorn rocks.) If veggies aren't your thing there's a huge section on making different kinds of Korean barbecue, including the green onion salad that's usually served with it. There are also soups, stews, porridges, and snacks like the easy to make brown sugar pancakes (hotteok) and even kimchi pancakes (don't put syrup on these).

The cookbook hints at her relationship with her mother and her childhood, which is why it was great to read her new book:

Almost American Girl: An Illustrated Memoir by Robin Ha. Balzer + Bray, 2020. 233pp including a glossary and great acknowledgements pages, especially when she talks about her mom. 9780062685094. 240pp. http://www.powells.com/book/-9780062685094?partnerid=34778&p_bt

During a middle school vacation in 1995, Ha and her mother took a trip to Alabama to visit her mother's friend Mr. Kim. After a few weeks in his house she told her daughter that they were staying, and that she and Mr. Kim were getting married. Alone, unable to speak English, and an outsider in a family with other kids her age, Ha had none of the comics she loved (they were all still back in South Korea) and no chance to stay goodbye to her friends. Her journey to becoming Korean American included a lot of abuse at the hands of racist school bullies. (Minor spoiler: she does eventually stand up for herself and find a teacher who cares.) At first Ha sees her mom as a bit of a tyrant who makes all of the decisions, but as she gets older her view changes. Raising a child born out of wedlock in Korea wasn't easy, and her mom became a very successful businesswoman despite the obstacles she faced. Ha eventually looks back on her life in Korea and realizes it wasn't perfect -- she had to hide the fact that she had no father, and her family situation led to at least one teacher abusing her. d This is a very balanced story of two strong women that reminds me a lot of the difficulties my wife had to navigate in South Korea as a strong willed, take-no-bullshit woman. And comics are at the center of it all for Ha! It's got everything I could ask for, including references to old 90s K-Pop. This book belongs in all middle and high school libraries.

You can find other recipes and art by Robin Ha by going back a bit in her blog, Banchan in Two Pages https://banchancomic.tumblr.com/page/3 ("banchan" means side dishes)

#bookreview #graphicnovel #graphicnovelreview #cooking #cookbook #koreanfood #memoir

#bookreview #graphicnovel #graphicnovelreview #cooking #cookbook #koreanfood #memoir #korean american

67 notes · View notes

fmdcandy-archive-blog · 5 years

Photo

word count: 581 mentioned: @fmdhyeju trigger warning/s: n/a synopsis: everything that candy likes and some of her dislikes. from food to clothes and movies. a guide on getting on candy’s good side.

Hwayoung has a sweet tooth. She’s always liked sweets since she was a little girl. She loves desserts but it doesn’t mean she likes all of them.

Chocolate is her favorite and would ever so often keep it to herself but would occasionally share them with Hyeju and would give away the chocolates she doesn’t like.

Candy can’t eat raw food. Not that she’s allergic but it does make her nauseous. She doesn’t like sushi, sashimi, and steak tartare. She doesn’t like any raw slice of any kinds of raw fish in her salad either.

Candy can eat almost anything (except for, of course, raw food) and barely gain any weight.

She likes yogurt milk drinks just as much as she likes wine.

Even though the cheese and wine is a perfect match, she’d rather have the wine on its own.

Cranberry, Sour Cherry and Acai Berry are Candy’s favorite fruit juice flavors.

When she’s sick the best way to regain her appetite is to feed her abalone porridge.

Candy enjoys different kinds of tea but her favorites would be Barley Tea, Green Tea, and Hibiscus Tea.

The only Lipstick member she shared chocolates with would be Hyeju.

In terms of pasta, she likes pesto the best with a side of garlic bread and slices of well-done steak.

Candy can actually cook. She may not be the best in terms of doing other house chores but she’s pretty good with cooking and her current hobby includes baking and photography.

She likes spicy food and to calm her palate, she washes it down with flavored milk instead of just regular milk.

She likes her noodles chewy and eats her ramen with kimchi and pickled radish.

The Moon’s family apartment in Seoul (where her mother currently resides due to her shooting schedules) has only two bedrooms and a small office. The small office room turned into Candy’s personal wardrobe and storage where she has some of the clothes and shoes she purchased a long time ago and doesn’t want to wear anymore.

Candy has too many clothes. Most of them are designer clothes and purchased overseas to avoid having the same articles of clothing as other idols.

Her clothes are organized by season while her shoes are organized by color.

Candy likes collecting lingerie and walking around her apartment in her silk robe.

She has a habit of sleeping while wearing a hoodie when she’s dating someone. The hoodie she used then belonged to whoever she was dating and she’d never return the hoodie.

The hoodie collection has separate storage in her closet.

Candy enjoys watching horror movies but she also loves watching romcom movies and dramas.

One of her favorite things to watch would be murder documentaries which she often watches with Romeo (Hyeju’s dog).

Has a long list of films she’d recommend to people but prefers to keep it to herself until someone asks for them.

Even though she likes and appreciate horror movies, gore films would always be her limit. She can’t watch gore even anime ones. It makes her lose her appetite completely and she thinks it’s “disturbing”.

Owns a lot of lipsticks, lip tints, lip balms, and lip crayons.

Her self-care routine actually includes shopping.

Candy loves to pamper herself. Her routine includes taking a long nap whenever she wants, a long bubble bath, drinking wine in the bath, doing online shopping (when her schedule is packed), getting her nails done, getting a full body massage and facial.

#❛ ❪ HEADCANON ♡ ; bedtime stories for adults ｡

1 note · View note

travelonlinetipsofficial · 3 years

Text

Best Toronto Lunch Restaurants: Top 10Best Restaurant Reviews

New Post has been published on https://www.travelonlinetips.com/best-toronto-lunch-restaurants-top-10best-restaurant-reviews/

Best Toronto Lunch Restaurants: Top 10Best Restaurant Reviews

Let’s bring the lunch back.

For too many years, we have been neglecting this meal, eating it hurriedly in front of a computer screen. We are spending far too little time indulging our epicurious side; our inner gourmands. We are spending far too little time slowing down.

Lunch in Toronto doesn’t have to come at a high price point. From a pile of lip-smacking ribs at Barque Smokehouse to vegetarian food done right at Planta, we have you covered. We have the burgers slathered in cheese, and the pizza slathered in…cheese. We have the spots where you can sit and linger, or the perfect places to grab and go and get on with your day. That fresh air will do you good either way.

From downtown Toronto to Roncesvalles, our picks transverse the city. It is hard to run a restaurant in Toronto and keep the customers interested. The ones that “make it” have inventive chefs, fresh food and energy that never wanes.

Whether you are solidifying a business deal or gossiping over illicit lunchtime drinks is your prerogative. Just step away from your desk, already. Right now you must tend to your stomach. That work will wait for you to return.

Photo courtesy of Yelp

You will be hardpressed to find a friend who will say no to a bowl of guacamole (and you must always be skeptical of these “friends”). Should you need to get your fix of healthy fats, Wilbur Mexicana is the place to go. Burritos and tacos are stuffed to the brim with sauces and toppings such as pineapple habanero, oaxaca cheese, chipotle cream and other things you didn’t dream existed, let alone belonged in your mouth. Salsas are made fresh daily and run the gamut from pico de Gallo to ghost. You can help yourself in the self-serve salsa bar, treading carefully when it comes to the heat.

Recommended for Lunch because: Tacos, burritos, quesadillas…what are you waiting for? Just go.

Courtney’s expert tip: Burritos come with a side of tortilla chips, because Wilbur Mexicana knows that most won’t turn down an offer of free chips.

Read more about Planta →

Source link

#Destinations

0 notes

foodiesuite · 3 years

Text

K-pop diet - amazing tips that you have to know

Any individual who hasn't known about the K-pop diet, give it time. The diet began in South Korea and has quickly grabbed the eye of the remainder of the world as a successful, long-haul way to deal with weight reduction. Prior to portraying what's in the K-pop diet - a reference to the Korean pop music stars who popularized the arrangement - perceive that it depends on some conventional staples of the Korean diet.

Korean diet fundamentals

Customary Korean food sources center intensely around organic products, soy, steamed vegetables, rice, fish, and aged food sources, for example, kimchi, a cabbage-based dish thought to be a focal point of the Korean diet. The K-pop diet is likewise one that is portrayed as insignificantly handled, just as low in sugar and fat. Another trademark that separates the Korean diet from more Western propensities is partition size. Rarely you'll see tremendous segment sizes served up in Korea. This way of life design has served them well; South Korea has lower paces of stoutness than nations like the United States.

What is the K-pop diet?

K-pop diet is motivated by conventional Korean cooking. It basically depends on entire, insignificantly handled food varieties and limits the intake of prepared, fat-rich, or sweet food varieties. The diet vows to assist you with getting more fit and keep it off by adjusting your diet and exercise propensities, all without surrendering your #1 food sources. It likewise vows to help clear up your skin and enhance your drawn-out wellbeing. Notwithstanding its attention to nourishment, the K-pop diet puts a similarly solid accentuation on practice and even gives explicit K-pop workouts. Food sources to eat The K-pop diet urges you to eat the accompanying food sources: - Vegetables. No vegetables are untouchable. You can eat them crude, cooked, or matured, for example, on account of kimchi. Soups are another extraordinary method to eat more vegetables. - Natural product. A wide range of organic products is permitted. They're viewed as an incredible characteristic substitute for desserts. - Protein-rich creature items. This class incorporates eggs, meat, fish, and fish. Little parts ought to be added to most suppers. - Meat substitutes. Tofu, dried shiitake, and king shellfish mushrooms are frequently used to supplant meat in Korean plans. They can make Korean plans reasonable for veggie lovers or vegetarian diets. - Rice. White rice and rice noodles are remembered for many Korean plans advanced on this diet. - Other without wheat grains. Dumplings, pancakes, or glass noodles produced using mung bean, potato, or custard starch comprise incredible choices for rice. - You're urged to decide your segment sizes dependent on the measure of food that assists you with getting more fit without feeling excessively eager or low on energy.

Food varieties to stay away from

- The K-pop diet limits your intake of the accompanying food varieties. - Wheat-containing food varieties: bread, pasta, breakfast cereals, baked goods, or wheat-based flours of any kind - Dairy: milk, cheddar, yogurt, frozen yogurt, and any baked products containing dairy - Greasy food varieties: greasy meats, singed food varieties, sauces, sleek flavors, or food sources cooked in oil - Prepared or sweet food varieties: candy, soda pops, baked products, or some other food sources containing added sugars - This diet doesn't expect you to remove these food varieties totally yet suggests you enormously lessen your intake. In any case, it does stringently debilitate snacking between suppers.

Test menu of K-pop diet

Here's a 3-day test menu reasonable for those on the K-pop diet. Day 1 - Breakfast: vegetable omelet - Lunch: kimchi-vegetable soup with pork or tofu - Supper: singed rice and vegetables Day 2 - Breakfast: Korean pancakes loaded up with vegetables, shiitake, or fish - Lunch: Korean rice dish made with egg, vegetables, and meat or tofu - dinner Supper: japchae — a Korean glass noodle pan sear Day 3 - Breakfast: mandoo — Korean meat or vegetable dumplings made with rice and custard flour - Lunch: hot Korean coleslaw salad - dinner: kimbap — otherwise called Korean sushi rolls — loaded up with your selection of vegetables, avocado, shrimp, or tofu

Extra formula ideas for this diet can be found on The Korean Diet site Notwithstanding, keep at the top of the priority list that they may incorporate food sources or fixings debilitate on this diet, like singed food sources, wheat, or dairy. The advantages of the K-pop diet Essentially removing seared food varieties and sugar, as the diet teaches, can assist with lessening the risk of weight, persistent infection, and early passing. Then again, following an example that anxieties entire food sources, plants and aged food sources can have benefits on both weight and generally speaking wellbeing. Studies show that the weight the board moves toward that utilization these standards can assist with improving digestion and gut wellbeing and help individuals live more. will this diet help you to be fit The K-pop diet likely guides weight reduction for a few reasons. In the first place, conventional Korean dinners are normally wealthy in vegetables, which contain a great deal of fiber. Fiber-rich diets can assist you with getting in shape by decreasing yearning and longings while advancing sensations of completion Also, this diet limits snacking, greasy food sources, and those containing added sugars, wheat, or dairy, further diminishing your general calorie intake. It additionally empowers normal exercise, which helps support the number of calories you consume. At long last, you're urged to diminish your bit estimates by bit by bit eating less until you discover the amount of food that permits you to get in shape while as yet feeling full and fulfilled. These elements can assist you with eating fewer calories than you consume. Such calorie deficiencies have reliably been appeared to assist individuals with shedding pounds, paying little heed to the food sources they decide to eat Different advantages - · The K-pop diet may offer a few extra advantages. - · May improve your general wellbeing The K-pop diet urges you to eat a lot of products of the soil — two nutrition classes reliably appeared to advance wellbeing and secure against persistent conditions, for example, type 2 diabetes and coronary illness In addition, it incorporates a great deal of kimchi, a popular Korean side dish produced using matured cabbage or different vegetables. Examination demonstrates that kimchi may help lower circulatory strain, glucose, and aggregate and LDL (awful) cholesterol levels Aged food sources like kimchi likewise advantage gut wellbeing by boosting your number of advantageous gut microbes, otherwise called probiotics Thus, these probiotics may help forestall or treat a scope of sicknesses, including atopic dermatitis, touchy inside disorder (IBS), loose bowels, and heftiness> skin inflammation The theK-pop diet is said to help battle skin inflammation by restricting your intake of dairy. There might be some proof to help this case. Dairy seems to invigorate the arrival of insulin and insulin-like development factor (IGF-1), the two of which may assume a part in the arrangement of skin break out One audit noticed that individuals whose diets were most extravagant in dairy were around 2.6 occasions likelier to encounter skin break out than those eating minimal measure of dairy. Also, another survey proposes that youths and youthful grown-ups devouring any type of dairy might be 25% bound to encounter skin break out than those eating without dairy diets The K-pop diet puts a solid accentuation on making manageable, long-haul changes to the manner in which you eat and work out. It by and large advances nutritious, insignificantly prepared food sources and restricts your intake of calorie-thick yet supplement helpless junk food varieties. It doesn't have exacting rules on the amount to eat, nor does it recommend gauging or estimating your food divides. All things being equal, it urges you to find the segment measures that are ideal for you. It likewise offers an assortment of Korean plans to browse, including veggie-lover, vegetarian, and sans gluten choices, making this diet available to many. These variables add to this current diet's high supplement substance and improve the likelihood that you'll have the option to stick to it long haul. Expected drawbacks In spite of its numerous positives, the K-pop diet accompanies a few drawbacks. Pointless accentuation on actual appearance This diet puts a solid accentuation on getting thinner to look like your #1 K-pop big names. Utilizing sociocultural appearance norms as weight reduction inspiration may put certain gatherings of individuals, like youthful teenagers, at an expanded risk of creating cluttered eating practices Lacks direction This diet offers almost no direction regarding how to fabricate adjusted suppers. While some may see the adaptability to pick whichever dinners appeal to them most as an advantage, others may think that it's hard to recognize supplement rich Korean plans from supplement helpless ones. This may make a few groups select excessively pungent plans or ones that neglect to meet their day-by-day supplement needs. Non-science-based and opposing rules The K-pop diet suggests you keep away from snacks, in spite of examination showing that a few group lose more weight when remembering snacks for their diet In addition, the supper plans and formula ideas offered on its site regularly contain food sources or fixings that the diet proposes staying away from, like seared food varieties, wheat, and dairy.

Get in shape Fast in 3 Simple Steps by utilizing K-pop diet

1. Scale back refined carbs One approach to get in shape quickly is to scale back sugars and starches, or carbs. If you decide to eat more mind-boggling carbs like entire grains alongside a calorie shortfall, you'll profit by higher fiber and review them all the more gradually. A recent report affirmed that an extremely low carb diet was advantageous for getting in shape in more seasoned populations. Examination likewise recommends that a low carb diet can diminish craving, which may prompt eating less calories without thinking about it or feeling hungry It can likewise be hard to stick to a low-carb diet, which may prompt yo-yo dieting and less accomplishment in keeping a sound weight. If you decide on a diet zeroing in rather on entire grains over refined carbs, a recent report connected high entire grain with lower weight file (BMI) 2. Eat protein, fat, and vegetables What to eat : - a protein source - fat source - vegetables - Protein Eating a prescribed measure of protein is vital for help protect your wellbeing and bulk while getting thinner Proof recommends that eating satisfactory protein may improve cardiometabolic risk variables, craving, and body weight System requirements: - 56–91 grams each day for the normal male - 46–75 grams each day for the normal female Diets with sufficient protein can likewise help: - decrease desires and over the top considerations about food by 60% - decrease the longing to snack late around evening time significantly - make you feel full - protein sources include: - meat: hamburger, chicken, pork, and sheep - fish and fish: salmon, trout, and shrimp - eggs: entire eggs with the yolk - plant: based proteins: beans, vegetables, quinoa, tempeh, and tofu Low carb and verdant green vegetables Try not to be reluctant to stack your plate with verdant green vegetables. They're packed with supplements, and you can eat enormous sums without significantly expanding calories and carbs. Vegetables is very important for low carb or low calorie eating plans: - cauliflower - spinach - tomatoes - kale - Brussels sprouts - cabbage - Swiss chard - lettuce - cucumber - Solid fats in the K-pop diet - Try not to fear eating fats. 3. Move your body Exercise is vital next to the K-pop diet, while not needed to shed pounds, can assist you with getting thinner all the more quickly. Lifting loads has especially great advantages. Make sure your primary care physician is likewise mindful of any new exercise plans. On the off chance that lifting loads isn't a possibility for you, doing some cardio workouts like walking, running, running, cycling, or swimming is advantageous for weight reduction and general wellbeing. What might be said about calories and bit control in K-pop diet? On the off chance that you settle on a low-carb eating plan, it's not important to consider calories long as you keep your carb intake low and stick to protein, fat, and low carb vegetables. If you get yourself not getting in shape, you might need to keep track of your calories to check whether that is a contributing variable. In case you're sticking to a calorie shortfall to get more fit, you can utilize a free online number cruncher like this one. Enter your sex, weight, stature, and activity levels. The adding machine will reveal to you the number of calories to eat each day to keep up your weight, get more fit, or shed pounds quickly. How quick will you lose? With K-pop diet You may shed 5–10 pounds (2.3–4.5 kg) of weight — at times more — in the principal week of a diet plan and afterward get more fit reliably after that. In case you're new to dieting, weight reduction may happen all the more quickly. Except if your primary care physician recommends something else, shedding 1–2 pounds each week is normally a protected sum. In case you're attempting to shed pounds quicker than that, speak to your primary care physician about a protected degree of calorie decrease.

The primary concern

The K-pop diet centers around entire, negligibly handled food sources. It might help weight reduction and improve your skin and in general wellbeing. In spite of being manageable and healthfully adjusted, this current diet's solid accentuation on actual appearance may expand your risk of cluttered eating. Also, it's opposing and once in a while, inadequate rules may make it trying for certain individuals to meet their supplement needs. Read the full article

0 notes

stereostevie · 4 years

Link

By Danny Echevarria | 10/12/2020

I’ve often thought that if I hadn’t decided to pursue music production as a career, the only other thing I might approach with the same level of passion is cooking. Even in my life as a music maker, preparing food is an important part of my day, and something I get a lot of satisfaction from.

I’ve talked to quite a few similar-minded music producers/amateur chefs who not only share those twin passions but agree with me that the two disciplines have a lot in common. Both could be called a fusion of art and science. Both involve bringing together various elements and combining them in a way that showcases their individual strengths, while also creating a whole that is greater than the sum of those parts. Both require a discerning palette, or ear, to make snap decisions on the fly in a process that can be extremely time-sensitive.

Though I could make comparisons like “EQ is like salt,” or “butter and oil are like reverb,” I don’t think those sorts of analogies hold up in all cases. Rather, the similarities between music and cuisine have to do with the spirit with which we approach these crafts. Will this article help producers be better cooks or vice versa? Probably not! Even so, I take inspiration from the time I spend in the kitchen (and at the grill) into the studio, and my hope is that you can find some inspiration there too.

Ingredients Matter

There’s no substitute for working with high-quality ingredients – whether that’s a thick, fatty piece of salmon or a killer vocal take. But that doesn’t mean we need to work with top-shelf ingredients in every instance! In fact, sometimes cheaper ingredients are really what you want: chances are your favorite pizza place is using canned tomatoes, not fresh ones, to make their sauce.

The important thing here is to understand the role each ingredient plays in the recipe. Top-tier ingredients typically need less seasoning and usually deserve to be showcased. Lower-quality ingredients — and instruments, performances, and processing — still have a place in the kitchen, but will require different sorts of treatment, and will often be featured less centrally.

From the Kitchen to the Studio:

Don’t drown a great vocal in ketchup-y reverb

If your session includes the equivalent of a prime ribeye, make it the centerpiece! Use processing to accentuate its character, rather than trying to transform it — like a subtle rub of salt and pepper before it hits the grill.

If your centerpiece needs to be made from lower grade ingredients – like when a singer struggles to deliver good takes on the mic — seasoning (processing) will play a bigger role, maybe even transforming the part entirely.

Other times, lower quality ingredients don’t need to be masked but will serve a more supporting role. Are you working with pitchy backup vocals? Maybe each track doesn’t need to be tuned and polished — instead, treat the part as a garnish. Let it stay rough and “rustic” to add character.

A Great Recipe Helps … But Only So Much

You could look at websites like this one as being similar to your favorite sites to find recipes – a place where pros share tips and tricks they use in their own kitchens and studios. Learning from people who have honed their craft can absolutely help us make more informed choices, but in reality, it’s hard to replicate the conditions of a recipe writer’s kitchen: maybe you’re missing spices, or the recipe calls for a bone-in cut of meat, but all you have is boneless.

You can’t expect to follow a recipe to the letter if your ingredients or kitchen don’t match the chef’s intention. Great cooks and great producers alike know how to work with the tools and ingredients that they have. Adapting to changing conditions is a must if you expect to get a great result every time.

From the Kitchen to the Studio:

The most important tool in your kitchen and your studio is you! Pro tips and best practices will take you far, but you have to be able to discern when things are working as planned, and when they require a different approach.

Developing the ability to know when and how to adapt to shifting circumstances takes practice, but it’s a crucial difference between a master and an amateur. Don’t expect to call up a plugin preset or slap on some settings you saw in a tutorial video and be done. Use your ears to make sure your mix moves are working as intended, and be brave enough to admit it when they aren’t.

Don’t Overdo It; Don’t Underdo It

Always there for you when you need it

In cooking, this principle applies to cooking temperatures and times as well as seasoning: overcooking a piece of meat until it’s dry, or undercooking it and leaving bits raw; forgetting to add salt to make other flavors pop; drenching a stir fry in soy sauce, and then hoping that smothering it in sriracha will fix things (don’t act like you haven’t been there).

In the studio, you could apply this concept to everything from doing too many or too few takes, to leaving in ugly, muddy resonances, or dialing in too much compression. Just like you can’t “unbake” a burnt loaf of bread, you can’t “uncompress” a track that got slammed during tracking; similarly, adding salt when serving a dish is not the same as salting properly while preparing it.

From the Kitchen to the Studio:

Stop me if you’ve heard this one (from me), but the only thing that can guarantee you don’t go too far or not far enough is your judgment as a producer. To that end, approaching production with a clear sense of intention can go a very long way.

Know how many takes you need to get a solid comp — and stop there. Continuing to do unnecessary takes can be the sonic equivalent of leaving something in the oven after it’s done, each take getting dryer and more flavorless. Know when processing (like seasoning) needs to be overt and when it needs to be subtle, and learn how to tell when enough is enough.

Context Is Huge

If you’ve never had this, there’s still time

Remember my point earlier about how your favorite pizza place probably doesn’t use fresh tomatoes? That’s not laziness — the pizza we’re used to is supposed to have the flavor of canned tomatoes. On the other hand, can you imagine ordering a caprese salad and getting a canned tomato slopped onto some mozzarella?

The point here is that there is no absolute “right” or “wrong,” in cooking or production. Sometimes cheap ingredients are crucial, and nicer ingredients might be wasted in the same application. Other times, cheap, low-quality ingredients just taste … cheap, and low-quality.

From the Kitchen to the Studio:

Your favorite plugins, pieces of gear, and mix tricks will never be guaranteed to work equally well in all applications. There’s a reason a vintage U-47 might go for $15k — it’s a great mic — but that doesn’t mean it will sound great on every voice. It will simply be too dark and wooly for some, even if it is a coveted high-end piece of gear. Some voices are going to be better suited to other mics, even substantially less expensive, less “nice” ones. The mark of a good recording isn’t the value of the gear you used, it’s the sound coming out of the speakers.

It Pays To Experiment … But Don’t Ignore Fundamentals

Wild, previously unthinkable stylistic fusions and flavor pairings have become something of a standard in cuisine in recent years. Some of those unlikely combinations may seem to come totally out of the blue, but the ones that really work often follow tried-and-true formulas, even if they are executed in an unconventional way. Pay attention to the root flavors — or sonic elements — being combined, and you can see how fundamental principles are being observed.

Free your mind and the rest will follow

LA’s Kogi Korean BBQ offers a great example of this idea in action. On the surface, the fusion of culinary styles from different ends of the globe (Korean BBQ and tacos) may seem kind of wild, but consider the fundamental flavors at work.

Tacos: marinated meat, often fire-grilled, served with salsas that add a mixture of sweetness, acidity, and spice.

Korean BBQ: marinated meat, fire-grilled, served with kimchi and sauces that add a mixture of sweetness, acidity, and spice.

The specific ingredients and nuances are different, for sure, but the root flavors at work share important similarities.

From the Kitchen to the Studio:

Every piece of music succeeds or fails on the terms of the genre or tradition it belongs to. If you’re pulling together ideas from opposite ends of the record store, consider what sonic qualities you like most in those influences, and which ones might work together well.

Are you bringing together sounds from one genre that is driving and loud with another that is subtle and dynamic? Or one that is abrasive and noisy with another that is catchy and danceable? Combinations like the ones I just described have surely been done millions of times. The thing the good ones will have in common is a clear sense of what will be rewarding to the intended listener.

Over the course of this article, I’ve mentioned a handful of times that great chefs and producers alike rely on their judgment daily to make decisions that will get the best result out of the ingredients in front of them. Though talent and good taste are certain factors that influence someone’s ability to work at a high level, none of the greats started great on day one.

The ability to know when something is working and when it isn’t, and then to know what to do to fix it, is something that can really only be honed over time, after repeated failures and successes. Even someone else’s proven recipe will have serious limitations in the hands of a chef who isn’t prepared to make those sorts of calls.

The takeaway from this is that real practice in the studio, and finishing projects, are extremely important for any producer or engineer looking to sharpen their skills. There’s no way to tell if your recipe worked if you don’t take a bite (or listen) when it’s done … and you can’t take that bite if you don’t get to “done” in the first place.

Danny Echevarria is a producer and audio engineer born, raised, and based in Los Angeles. When he isn't tightening his mixes or sawing a fiddle on the honky tonk stages of the greater LA area, he can be found chasing ever-elusive fresh mountain air. Get in touch at dandestiny.com.

#cooking #food #kitchen #music #music production #studio #style #taste #transferrable skills

0 notes

igrublocal · 4 years

Text

The Best Takeout & Delivery We Got This Week

Restaurants across the state have slowly started to reopen, and close, and reopen again over the past few months. It can be a lot to keep up with, and there’s still a large degree of uncertainty around the safety of dining out. Want to know what’s safe? Eating at home. And if you’re as bored of canned tuna as we are by now, here are a few great meals we’ve had recently that you can get for takeout or delivery.

Featured In

The Ultimate Austin Delivery & Takeout Guide

See all our guides

Week Of August 24

$$$$ 6800 West Gate Blvd #112

We recently wrote about the lechon asado loaded fries from Cuba512 in our best loaded fries in Austin guide, but if you’re not feeling potato-inclined, there’s a number of other great Cuban dishes you can get here, including the classic El Cubano that we really enjoyed. It’s filled with roasted pork, ham, Swiss cheese, pickles, and mustard - all on pressed Cuban bread. No fancy tricks or ingredients here, just a simple, classic sandwich done well. Their downtown location is currently closed, but their South Austin location off William Cannon and West Gate is open for takeout. Bring it home, make yourself a nice rum cocktail, open up all the windows, and pretend you’re on vacation somewhere tropical.

$$$$ 7800 South 1st St

As you might guess from the name, Artipasta serves fresh pasta, and it’s possibly some of the best in town. We got the tagliatelle with the house meat sauce as well as the casarecce with basil pesto. It’s located in the spacious Thicket Food Park in South Austin - it was so chill and tranquil that we sat down at one of the picnic tables and just ate our takeout there. Pair it with a San Pellegrino and pretend like you’re in Italy - it’s not like we’ll be allowed to travel there anytime soon.

$$$$ 2101 Manor Rd

Thai Thani is easy to miss. It’s a food trailer behind another food trailer behind a gas station on Manor Rd. But if you manage to find your way there, you’ll be greeted with some really great Thai food. We went with a chicken pad thai this time around, and the portion was enough to last us a couple of meals. But if you’re looking to round out your meal a little more, we also really like their pad see ew and stir-fried basil beef. And if they have their mango with sticky rice dessert, it’s the perfect closer.

, , in

$$$$ 422 W 5th St. #C

On the northwest corner of Republic Square in downtown Austin is Salt & Time Cafe, a new all-day cafe with outdoor seating from the people behind the popular East Side butcher shop and restaurant, Salt & Time. We picked up some sandwiches, including the Jambon Beurre, featuring mezcal-glazed ham, dill pickles, and a very French amount of salted butter, all on a demi-baguette. It’s enough to make you do things like wear a beret, smoke Gauloises cigarettes, and go on strike (for more sandwiches like this).

Week Of August 17

$$$$ 6519 N Lamar Blvd

Paprika opened up relatively quietly back in late 2019 and has been slinging out great tacos and tortas ever since. We enjoyed the taco de carnitas and taco de nopalitos, the latter of which comes packed full of well-seasoned prickly pear cactus and refried lentils. Every taco gets paired with a specific salsa - a really nice touch that elevates the experience a bit. The menu changes a bit depending on the time and day, so take a look at their website for the most up-to-date menu information before heading over.

$$$$ 9717 N Lamar Blvd Unit C2

Usta Kababgy opened just last year on Lamar just north of Rundberg, and the restaurant is turning out some really great Middle Eastern/Halal food. The charcoal-grilled kebabs were excellent, including the Iraqi and chicken ones. The tabbouleh was bright, and the pizza-like flatbread - we got the one that’s half zaatar, half feta cheese - was fantastic. But what stole the show was the fluffy and tender house-made bread. Order extra.

$$$$ 900 E 11th St

Ordering takeout from Franklin Barbecue is one of the absolute best things you can do for yourself and for the lucky people you like enough to share with. We can also confirm that this barbecue tastes just as good without the usual five-hour wait/tailgate. To order, you just select a day and time (lunch hours only) up to one week in advance on their site, pick your meats (in 1 lb increments, except for links of sausage), and remind yourself that spending this kind of money is worth it when you get to eat this brisket. The pick-up situation is easy, too - staffers will bring your order right to your trunk. Get it home as quickly as you can, have the lunch spread you deserve, and spend the rest of the day knowing you made excellent decisions.

$$$$ 12233 Ranch Road 620 N

The dining room at Charm BBQ Chicken in north Austin is closed, so they’re not doing barbecue at the moment. But as the name suggests, their other focus is fried chicken. And we’re happy to report that the fried chicken is exceptional, with a shatteringly crisp skin (just ask for sauce on the side so you can toss the chicken in it when you get home). The rest of the menu has classic dishes like homemade and juicy mandoo dumplings, beef bulgogi, and bibimbap that comes with instructions on how to put it together - it wouldn’t travel well otherwise.

Week Of August 10

, in

$$$$ 9515 N Lamar Blvd Ste 230

The North Lamar Korean restaurant Seoulju has been takeout only since the pandemic hit, and just last week they launched delivery of both food and drink. Which means that you can get dishes like Korean Fried Chicken, kimchi stew, and spicy rice cakes, alongside beer and soju delivered right to your door. We opted for two sauces on our still-crispy chicken wings: Korean Sweet & Chili and Extra Spicy Sweet & Chili. Get the extra spicy.

, , , in

$$$$ 2305 E 7th St

The dining room at Joe’s Bakery, the family-run East Side Tex-Mex staple, is closed. For now they’re sticking to a drive-in model (you can’t even call ahead or order online). You park, waitstaff comes out and asks if you need a menu, they take your order, and the food comes out fast. We recently got an order of breakfast tacos (migas con todo and a bacon, egg, and cheese) as well as a side order of carne guisada and a whole bunch of their fluffy homemade flour tortillas. Everything was excellent, as always. You don’t even need to ask for their spicy salsa - they’ll put so many containers in your takeout bag that you’ll have leftover salsa for days and days.

, , in ,

$$$$ 2709 Rogge Ln

The menu at Gossip Shack consists of just a few items - chicken, waffles, and waffle fries. But everything they offer, they do exceptionally well. Their wings are some of our favorite in town, due in large part to their unique offering of flavors, like jerk chicken or their signature CPR (Cajun, parmesan, ranch). And those are exactly what we got - large, perfectly fried chicken wings coated in Cajun spices, ranch seasoning, and enough parmesan to make a bowl of spaghetti jealous. Orders can take a while and they often sell out before their stated hours, so call ahead and get your order in ahead of time.

, , in , ,

$$$$ 3124 Manor Rd

We love a lot of things about La Fruta Feliz - their barbacoa de chivo (barbecue goat) is a favorite on tacos, and their al pastor is excellent - but if you’re looking for a really good and hearty lunch, their torta is a clear winner. Coming in at a massive 12 pounds (don’t fact check us on that), it’s packed full of meat - in this case, al pastor - and veggies for just under $5. They also have a huge fruit and veggie juice list, so go ahead and throw on a Digestivo (papaya, orange, and carrots) to help you get it all down.

Week Of August 3

, in

$$$$ 400 Josephine St

Carpenters Hall at the Carpenter Hotel has switched to takeout only, and they’re selling a cold fried chicken picnic for two or four. For $28, the picnic is not an insignificant amount of food, consisting of a half chicken (with a ranch dressing and spicy honey), potato salad, roasted green beans, and a cabbage slaw. Plus two very good chocolate chip cookies. You will have leftovers.

, in

$$$$ 9012 Research Blvd Ste C4

The Slab Slider Trio at Slab BBQ is exactly what it claims to be: three barbecue sliders. They’re mini versions of their much larger sandwiches: the Notorious P.I.G. (pulled pork, mustard coleslaw), the Texas O.G. (brisket, pickles, onions), and the Chicken W.A. (smoked chicken, coleslaw). But just because they’re smaller doesn’t mean they don’t pack the same flavor punch. And at $12, it’s a perfect lunch for those of us afraid of a singular sandwich commitment. Why have just one sandwich when you can have three, each one better than the next?

, in

$$$$ 2701 East Martin Luther King Jr Blvd

Lechonera El Pachango specializes in roast pork - something they’ve proven to do exceptionally well in the short month that they’ve been operating out of a seemingly-abandoned gas station on East MLK. We weren’t sure what we wanted to try when we pulled up, so we decided to just go with our nose (and a little guidance from the owner). We ended up walking out with a plate of slow-roasted pork, rice with peas, and yuca with pickled red onions. The pork was juicy and topped with a sauce made from a bit of the marinade and lime that we couldn’t get enough of. The yuca con mojo comes out in a stewed-consistency, making it fork-tender and bursting with tangy flavor. And the rice was the perfect intake-vehicle for all of it.

Week Of July 27

$$$$ 5811 Berkman Dr

We’re working on a guide to takeout Happy Hours, and the Windsor Park neighborhood restaurant Hank’s has a very solid offering. Every day from 3-6:30pm, you can get very good and very inexpensive frozen palomas, frose, and frozen margaritas - they’re $5 each. Order online, and pick up at their convenient drive thru takeout window. Instead of racing home with your frozen cocktails - drive safe - it’s perhaps better to bring a cooler.

, , in

$$$$ 2301 W Parmer Ln

Bodhi Viet is a small food truck in North Austin with a 100% vegan Vietnamese menu, offering everything from banh mi and pho, to Vietnamese coffee and boba tea. We really liked the banh mi we had here, stuffed with a spicy lemongrass seitan, and filled with fresh vegetables that they grow themselves. And the best part is that they’re only $3, so you can throw in an order of their pineapple curry that we also really enjoyed and still get away for under $10.

, in ,

$$$$ 2406 Manor Road

Vic & Al’s is the new Cajun restaurant from the people that brought you the ever-popular Italian food trailer, Patrizi’s. We really like the po-boys, especially the super-tender blackened catfish and the Cochon De Lait, which has a sauce that’s almost like tonkotsu broth. The vacuum-packed, pre-made cocktails are also fun, including the very good made-for-summer Orange Drink (it’s very orange, but it also has tequila). Vic & Al’s is open for both takeout and delivery.

Week Of July 20

, in

$$$$ 500 San Marcos St #105

Bufalina Deli isn’t technically a new restaurant - instead it’s a simple lunch-and-dinner concept operating out of Wright Bros. Brew & Brew with a variety of salads and Italian sandwiches. On a recent takeout order, we really liked the summer tomato salad and the meatball parm hoagie. And since you’re ordering from The Brew & Brew, you can also get coffee, beer, and wine. Place your order online and pick it up at The Brew & Brew.

, in ,

$$$$ 8023 Burnet Rd

You might have heard about Ramen 512 and their often sold out popups - yes, the ramen was that good. But now they’ve found a permanent home, inside the new “cloud kitchen” concept Kitchen United Mix. This place currently has three options: Hakata Classic (a pork tonkotsu), the BGO (the Hakata Classic with black garlic oil), and the Sunset Red (a spicy version of the Hakata Classic). We recently tried the BGO and the Sunset Red - the broth for each was super creamy and rich, as a pork tonkotsu should be, and the spice level on the Sunset Red was in fact actually spicy. You can order the ramen ready-to-eat, or you can cook the noodles at home, with very precise instructions. Takeout and delivery are available.

in ,

$$$$ 3842 Airport Blvd

Despite the small space - Lula Mae’s is located in a small gas station off Airport and 38 ½ St. - this place manages to put out some really great barbecue, with side dishes that are tasty enough to order on their own. We really like the brisket and the pork chop - the latter of which is served as a giant, whole chop with a smoky exterior and a juicy center. You can get all of the meats by the pound, in combo-plates, or as a sandwich.

in ,

$$$$ 7301 Burnet Rd

The dining room at DipDipDip Tatsu-Ya, the Japanese shabu-shabu place from the Ramen Tatsu-ya team, has been closed since the pandemic hit. But they did what people do these days, and pivoted. They transformed the restaurant into a takeout-only pop-up serving sandwiches that mash up the French dip and shabu-shabu, with excellent results. Our favorite is the beef sandwich with a wasabi ranch and the pork sandwich with kimchi and a curry cabbage slaw. For dipping, you can choose between an umami jus and a spicy miso (they recommend which dipping sauce to get for each sandwich). Make sure to get an order of the aptly named “Pow!tato” - a side dish with some of the most impossibly crispy smashed potato chunks we’ve ever had.

Sorry—looks like you screwed up that email address

Get our newest guides & reviews first, plus more restaurant intel you won't find anywhere else.

ATLATXBOSCHILDNLAMIANYCPHLSFSEADC

Smart move. Excellent information will arrive in your inbox soon.

Do you have friends and family who also eat food? Enter their emails below and we’ll make sure they’re eating well. (Don’t worry, we won’t subscribe them to our newsletter - they can do that themselves.)

Help Your Friends No Thanks

Well done. You’re a good person. All good. We still like you.

Want to quickly find restaurants on the go? Download The Infatuation app.

Week of July 13

in ,

$$$$ 805 Stark St Austin

The Haitian food truck Kreyol Korner - off of North Lamar near Koenig - is usually open only on Saturdays, but it’s worth waiting for the weekend to roll around to try this place. Check their Facebook for the current menu and opening days and hours. Standouts from a recent meal include stuffed plantain cups and the super-tender stewed chicken combo. Also, make sure to ask for extra pikliz, the Haitian pickled vegetable relish.

, , , in ,

$$$$ 1104 W 34th St

Otherside Deli makes some of our favorite sandwiches in Austin, from cheesesteaks and meatball parm subs, to Italian subs and patty melts. But if you’re a first-timer at Otherside, chances are you’re here for the reuben - loaded up with their housemade pastrami, swiss cheese, sauerkraut, and russian dressing, between two slices of grilled rye bread. Keep an eye on their Instagram for some fun specials, like the Outer Limit Fries that come loaded up with all of the typical reuben fillings, but on a bed of waffle fries. They’re currently accepting takeout orders from their shop near 34th and Lamar.

, in

$$$$ 1234 S Lamar Blvd

Ever since they originally opened, Ramen Tatsu-Ya has been vehemently anti-takeout. But then the pandemic hit, and they pivoted to takeout-only (and have stayed that way ever since). We recently picked up some of their ramen and it tasted just like how we remembered it at the restaurant. The toppings and noodles come in their own container (that way the noodles don’t get soggy), and the broth is packed in a deli pint container that’s thoroughly wrapped in plastic wrap to prevent in-car disasters. The instructions are clear: heat the broth, do not boil, then add the broth to the noodles and toppings. And with three locations in Austin - north, east, and south - ramen is never too far away.

Week Of July 6

$$$$ 100 12th St

Island Fork in Pflugerville specializes in Caribbean food, like jerk chicken, curry goat, and escovitch fish (fried fish topped with pickled vegetables). They also have jerk-seasoned burgers and chicken sandwiches, as well as a menu of “rasta pastas” that feature creamy, Caribbean-inspired pasta sauces served over noodles and a variety of meats, like oxtail and jerk salmon. We usually get the jerk chicken here, served with coconut rice and grilled sweet plantains. Make sure to get a Caribbean soda as well - we like the Irish Moss and Ting.

, in

$$$$ 1108 East 12th St

Blink and you might miss this little food trailer on East 12th street, which has some of the best Mexico City-style street tacos in Austin right now. Cuantos Tacos has a tight menu of classics like suadero and beef cheeks, as well as a few less-common options, like buche and longaniza. Everything can be made as tacos or quesadillas, and at $2 and $5, respectively, the prices are affordable enough that you can probably try a few items off the menu. We like just about everything they carry, but our favorites are probably the champiñones quesadillas and the suadero tacos.

Sorry—looks like you screwed up that email address

Get our newest guides & reviews first, plus more restaurant intel you won't find anywhere else.

ATLATXBOSCHILDNLAMIANYCPHLSFSEADC

Smart move. Excellent information will arrive in your inbox soon.

Help Your Friends No Thanks

Well done. You’re a good person. All good. We still like you.

Want to quickly find restaurants on the go? Download The Infatuation app.

0 notes

easyfoodnetwork · 4 years

Text

From the Strategist: The Most Ingenious Kitchen Tools, According to Chefs

The clever kitchen gadgets and cooking doodads chefs swear by, from the Strategist

In honor of Ingenious Design Week, we asked chefs across the country about the clever tools that they can’t cook without and dug deep into our own back catalog to uncover other sworn-by doodads that are truly worth making space for in your kitchen drawer. And while we typically ascribe to the Alton Brown rule of kitchen gadgets — single function is a scam — we found that there are some select unitaskers that will make life better, just as there are likely things lying around your kitchen that can be used in ways you never considered.

Chef’s Press x TrueCooks 8 Oz. Press

If you’ve spent any amount of time in a Waffle House, then you’ve seen a press at work, likely keeping a patty melt flat on the grill. But chef Gracie Nguyen of East Side Banh Mi in Nashville says not just any press will do. She swears by this one from Chef’s Press, because, unlike traditional presses, it features a smart vented design, meaning you’ll never accidentally steam your grilled-cheese sandwich. And you don’t have to be a short-order cook to find this handy. It weighs down meats and veggies “so they cook evenly and consistently,” Nguyen says. “It can also be used to help submerge artichokes while they are boiling or a fat pork chop soaking in brine. They stack so you can add a few on top of each other if you need a bit more weight. Brilliant!”

Baking Parchment Paper — Set of 100 Half-Sheets

Parchment paper half-sheets are the Bounty Select-a-Size of cooking: exactly the kind of thing you’ll go from not knowing exists to being unable to live without. “I use these to line pans for easy clean up,” says chef Cassidee Dabney of the Barn at Blackberry Farm. “But I also use them to cover my cutting board if I’m cutting beets or garlic or anything that might stain with color or leave a flavor. They make a great piping bag, and you can go old school and use them to wrap food instead of using plastic. And they make a great cover during simmering to keep the splatters down.”

Goldspatz Spaetzle Maker and Potato Press

Though you probably don’t think you need a spaetzle maker, Mark Steuer, the chef-owner of Funkenhausen in Chicago insists otherwise. Even cooks who hate unitaskers will appreciate this made-in-Germany Goldspatz gadget for the sheer number of tasks it can take on, he says. In addition to using it for spaetzle, Steuer says, “It makes perfect mashed potatoes, presses garlic, and juices citrus.” It also happens to be dishwasher-safe.

Choice Vented Oil & Vinegar Cruet Bottle Pourer

With this clever tapered spout, never again will you attempt to drizzle a little olive oil into a pan only to have half the bottle come spilling out. Chef Katie Button prefers buying her oils in bulk, and these convenient spouts allow her to convert old wine bottles or regular olive oil bottles into custom pourers. “It’s been a game changer for me at home,” says the Asheville, North Carolina-based chef. “I’ve realized I could also put a spout on a bottle of vinegar and have the makings of salad dressing at any moment. Their uses are really limitless, and they are an awesome tool to have around.” And should you decide to do any at-home bartending, they’ll work for that, too.

Ateco Bench Scraper with Plastic Handle

Though bench scrapers have long been a must-have of pie-makers for their ability to divide dough and clear counter tops, you don’t have to be a baker to find this ergonomically friendly device indispensable. Chris Lewallen, the chef de cuisine at new Nashville spot White Limozeen, points out out that they’re much more effective at picking up minced garlic or chopped potatoes than the side of a chef’s knife. He also uses it to scrape every last bit of food out of bowls and off of cutting boards. “It is a handy multitool that I never go without,” he says. We’ve also found that it’s terrifyingly great at scraping built-up ice out of the freezer or cubing butter.

e-jen Kimchi Container Probiotic Fermentation With Inner Vacuum Lid

Instead of fussing with Mason jars and inevitably misplaced lids, consider the E-Jen, recommended to us by three chefs, including Everyday Korean authors Seung Hee Lee and Kim Sunée and chef Dave Park of Jeong in Chicago. Unlike glass jars, it’s light-resistant and as Park points out, there’s no need to invest in fermentation weights or other fermentation accessories. “It’s really useful because it has an insert that essentially creates a vacuum to press down your ferments,” Park says. “And it has an inner ring where you can either burp your ferments or keep it airtight.” Lee and Sunée add that “they also come with a dial, as to when you made it and when you put it in, so it reminds you how long it’s been fermenting.

Scallion Shredder

If you make a lot of stir-fries or like to julienne vegetables for salads, it’s time to consider a scallion shredder, which makes finely slicing up scallions (or any other small vegetables) a quick job. We’re talking seconds compared to minutes of chopping, which is great if you’re slow with a knife. “I use it for making salad to eat with grilled meats or for making long, wispy strands for Korean barbecue,” says chef Kelly Jeun of Frasca Food and Wine in Boulder, Colorado.

Gentlemen’s Hardware 12-in-1 Detachable Kitchen Stainless Steel Multi Tool with Wood Handles

Although we’re typically skeptical of “all-in-one” tools, chefs Elise Kornack and Anna Hieronomus made a convincing case about this 12-in-1 multitool when we asked them for recommendations on what to bring to a long-term vacation rental. “We take it everywhere we go,” says Hieronimus. “It has everything you need to prep an entire meal, whether you’re in a rental or by the campfire.” It includes a cheese grater, small paring knife, fork, spoon, bottle opener, and even a can opener.

Cooking Chopsticks

If you’re in hot pursuit of the best scrambled eggs, chef Mike Lata of FIG and The Ordinary in Charleston says it’s worth investing in some chopsticks or batons specifically designed for cooking. Compared to a spatula, they’re capable of moving deftly through a pan and are unrivaled when it comes to cooking delicate foods like crepes. Lata says they “help develop the tiniest curds. I crack the eggs into a two-cup measuring cup and beat them with the batons. It’s quick, easy, and much quieter [than a whisk], which is nice because I’m an early riser.” Another bonus: reconstituting oil-based spreads. “The batons are great for stirring separated peanut butter, tahini, and anything else that needs stirring in a small container,” Lata adds. They’re also a far more precise alternative to tongs when it comes to sautéing and grilling.

Grand Grill Daddy Grill Cleaning Brush

We’re at the height of grilling season, which means we’re also at the height of grill-cleaning season. Scrubbing by hand (especially when you haven’t done so in a while) can be a pain, but chef Jordan Wallace of Pizzeria Locale in Denver swears by the Grill Daddy as the be-all and end-all grill brush. Unlike traditional grill brushes, you fill this one up with water, which means you can steam and scrub gunk at the same time. It “cleans a grill better than any other tool. I love it,” Wallace says. “And the name is hilarious.”

Microplane 48060 Spice Mill Grater

The question isn’t what this spice mill, from the same people behind the legendary grater, can do, but what can’t it do. It features the same blades that have made microplane graters essential among chefs — but they’re contained in a battery-free grinder. What’s more, the top of the spice mill features an airtight container for conveniently storing spices between grinds. “Everyone at MeMe’s uses this spice grinder,” Bill Clark of MeMe’s Diner in Brooklyn told us last year. “Behind the bar, it’s how nutmeg goes on our classic punch; I use it for baking, and [co-owner] Libby uses it in the kitchen. We are not gadget people, [but] this is worth making space for.”

from Eater - All https://ift.tt/3fUgwNZ https://ift.tt/2CENGT6

The clever kitchen gadgets and cooking doodads chefs swear by, from the Strategist

Chef’s Press x TrueCooks 8 Oz. Press

Baking Parchment Paper — Set of 100 Half-Sheets

Goldspatz Spaetzle Maker and Potato Press

Choice Vented Oil & Vinegar Cruet Bottle Pourer

Ateco Bench Scraper with Plastic Handle

e-jen Kimchi Container Probiotic Fermentation With Inner Vacuum Lid

Scallion Shredder

Gentlemen’s Hardware 12-in-1 Detachable Kitchen Stainless Steel Multi Tool with Wood Handles

Cooking Chopsticks

Grand Grill Daddy Grill Cleaning Brush

Microplane 48060 Spice Mill Grater

from Eater - All https://ift.tt/3fUgwNZ via Blogger https://ift.tt/2WSULGO

#Blogger #cooking #Eater #food #recipes

0 notes

tinalus-blog · 5 years

Photo

Tokyo is famous for being a city well-loved by foodies. A visit to Japan’s capital also includes beautiful cultural activities, both old and new. From street food stalls to lavish Michelin-starred restaurants to catching your own dinner, here’s a delicious guide to food in Tokyo!

The Best Food in Tokyo

Delicious halal wagyu cooked at your table

@r8d1 / Instagram

For delicious halal food in Tokyo, head to Yakiniku Panga in Taito-ku. That’s where I found top-notch wagyu beef served yakiniku style.

The menu boasts a range of local wagyu in all different kinds of cuts and varieties at reasonable prices. Simply order your selection and the staff will bring the meat to your table. You cook the meat yourself on a red-hot flame. I found the meats to go well with sides like kimchi, salad, Japanese rice, and bibimbap.

An opulent buffet in Shinjuku

The five-star Shinjuku hotel, Keio Plaza Hotel Tokyo Premier Grand, offers a slew of tempting culinary offerings. But to get the most out of my holiday budget, I made a booking at Glass Court for their Super Buffet.

The epic spread included live stations that cook up delectable dishes from all corners of the world for lunch and dinner. I indulged myself in succulent roast beef that was carved on the spot, al dente pasta in a myriad of sauces, as well as authentic sushi made with the freshest cuts of fish.

Discover Keio Plaza Hotel Tokyo Premier Grand

Explore the seasons through a multi-course kaiseki

When it comes to exceptional restaurants at Tokyo hotels, Junisoh at Hilton Tokyo offers some of the most luxurious Japanese dishes you’ll find in the entire city. While there’s a tempting menu of sushi and teppanyaki, come here for the multi-course hot and cold meal of kaiseki. Truly a Japanese experience to remember, the kaiseki meals are a perfect way to tune into the seasons through the senses of taste and sight.

In wintertime, look forward to warming dishes like hotpot and steamed egg custard prepared by chef Genta Aoyagi.

Discover Hilton Tokyo

Catch your own sushi and sashimi dinner

Sushi and sashimi are some of the biggest Tokyo attractions when it comes to food and the seafood here doesn’t get fresher than what you’ll find at Zuo in Shinjuku. This unique eatery includes an indoor pond that snakes around the restaurant.

The pond is brimming with red snapper, flounder and mackerel. I paid a small fee for the fishing experience and caught my own dinner. The craft chefs turned my catch into delectable sushi and sashimi. They also had my fish grilled, steamed or fried with various sauces.

Blur the lines between art, food, and performance

If you’re looking for an exclusive dining experience that toes the line between food and art, make a beeline for Tapas Molecular Bar in the Mandarin Oriental.

Perched on the 38th floor, the restaurant has a chef’s counter arrangement, where the chef prepares your meal on the counter from opposite you. This is where I experienced two hours of various bite-sized dishes prepared by talented chefs using molecular techniques. It was truly an experience of a lifetime and well worthy of its Michelin star!

Discover Mandarin Oriental Tokyo

Taste the best of Japanese temple cuisine

@brigdau | Instagram

Even if you have visited Japan many a time, it’s likely that you haven’t tried Japanese temple cuisine. In this style of cooking, killing is not allowed and the food is prepared by Buddhist monks.

If you’re interested to try the best of temple cuisine, visit Kamakura Fushikian, where I found their vegan meals prepared with great detail; mindfully and simply. I choose from a menu of three, four or nine-course set menus. I love that they offer so many small dishes filled with humble ingredients that were surprisingly tasty.

Savour a Michelin-starred lunch bento

Centrally located in Akasaka, Totoya Uoshin is a humble little restaurant that sparkles with the shine of a single coveted Michelin star.

I got a front row seat at the bar, where the amazing dishes were being prepared in the open kitchen. Although the restaurant specializes in kaiseki meals which are perfect for dinner, I came for lunch. Their bento sets are value-for-money and include several little seasonal dishes that paired well with hot tea or sake.

Eat like a local at train stations

The sprawling metropolis of Tokyo is connected with a network of trains. But confusion is not the only thing I found in this underground labyrinth – the food in Tokyo stations is terrific!

At Tokyo Station, I loved strolling through Kitchen Street. It is a long food court where stall hawkers whip up quick bites like tempura, sushi, omelettes, and soft-serve ice cream. I took my food to-go and ate on the train!

From feasting on elaborate multi-course dinners to Michelin-starred bentos for lunch, Japan has it all when it comes to dining like royalty. However, on the streets is where you’ll find cheap eats arguably just as good from on-the-go street food at train stations and even at your local convenience store. Whatever it is you’re after, this Japanese capital is every foodie’s dream.

Where to Stay Let’s Go!

Where to Stay

Where to Stay during your Trip

Find Hotels in Tokyo

Let’s Go!

Flights to Tokyo

The post Foodie’s Guide to Tokyo appeared first on Expedia Singapore Travel Blog.

#tabpanel75'#tabpanel76'#'

0 notes

kozume-yuka · 6 years

Text

Cooking class

About

Yuka is offering you and your friends the opportunity to learn how to make traditional, fresh and delicious Japanese dishes in the comfort of your own home. If you are interested to learn how to make simple yet rewarding meals then this class is for you.

Yuka is an experienced chef who runs her own cafe. She is best known for her take on the authentic Japanese food that she grew up with, making predominately vegan meals and including nutritious grains that aren’t usually used. Her recipes and cooking methods result in healthy, speedy and no-fuss dishes that anyone can achieve once they know the basics.

She is passionate about creating healthy dishes that have huge in flavor whilst also being good for you. Unwilling to sacrifice tasty food for nutrition, each of the meals she will be teaching you to provide both! In order to offer dishes that are wholly beneficial, she offers mainly vegan friendly recipes but also includes lean fish dishes that are popular in Japanese cuisine. All dishes include seasonal ingredients that are easily sourced and local.

The classes will teach you various skills in Japanese cooking such as which ingredients are best to use, which methods of preparation to use and the healthiest ways to cook the food. For those who lead busy lifestyles, Yuka can also teach people how to cook quick meals that are still healthy and taste delicious. Recipes can be provided for you to follow so you can cook again in the future, and will show you in detail how to achieve great results in your kitchen every time!

If you are curious about Yuka’s cooking style and the kind of food she makes, she also offers function catering for small to large events.

Any Inquiries Contact Yuka : [email protected]

Prices

1 person $99.00

2 persons $140.00

3 persons $190.00

4 persons $225.00

5 persons $255.00

6 persons $265.00

Class prices are excluding ingredients. Depending on your meal choices and the number of people, produce will be bought and charged at a discount price.

For each class, you will be able to choose two entrees and one main dish from the menu to make.

Menu choices will vary depending on the season.

Entree

Miso soup (making dashi)

Onigiri (basic rice balls)

Cucumber salad / Seaweed salad

Teriyaki tofu salad

Tamagoyaki (thinly folded egg)

Ingen Goma ae (green beans in sesame soy sauce)

Nasu dengaku (miso glazed eggplant)

Rice paper roll

Iri doufu (crumbled tofu and vegetable)

Shira ae (mushed tofu with vegetable)

Agedashi doufu (deep-fried tofu with dashi-based thick sauce)

Main Course

Okonomiyaki (Japanese savory pancake)

Kasaneni ( layering macrobiotic vegetables in pot according to age-old Yin & Yang)

Gyoza (pan-fried dumplings)

Spring roll (vegetarian or fish option)

Grain rice nori roll (organic tofu with vegetable / fresh salmon avocado / smoked salmon avocado / thinly folded egg with vegetable)

Chirashi sushi (home-style sushi rice topped with a variety of colourful stuff [vegetarian or fish option])

Tofu karaage (deep fried Japanese fried tofu)

Soba noodle soup (making dashi)

Sukiyaki udon noodle (stir-fried udon noodles with sukiyaki sauce)

Ramen noodle soup (vegan)

Fish saikyoyaki (fish cooked with saikyo miso)

Teriyaki tofu or fish (basic how to make teriyaki)

Ankake hot pot (cooked vegetable in the thick soup [vegetarian or fish option] )

New dishes will be added

Japanese 発酵(fermentation) class!

Prices

1 person $99.00

2 persons $140.00

3 persons $190.00

4 persons $225.00

5 persons $255.00

6 persons $265.00

Miso making class

Kimchi making class

Home made sake class

Any Inquiries Contact Yuka : [email protected]

#cookingclass

0 notes

easyfoodnetwork · 4 years

Text

From the Strategist: The 37 Best Gifts for Every Type of Home Cook

Photo: Courtesy Retailer

From cookbook stands to kimchi containers, there’s literally something for everyone

When you’re trying to come up with gift ideas for someone who likes to cook, you want to find something that’s both personal and practical. But finding a gift for a home cook that strikes that balance can be hard, especially if you’re the kind of person whose fridge is filled with takeout containers. That’s why we’ve gathered 37 of the best gifts for every type of home cook in your life — from the newbie who just wants to make a good grilled cheese to the home cook who has it all.

For the home cook who has everything

ChefSteps Joule Sous Vide, 1100 Watts, All White

They might not think they need a sous vide machine, but that’s exactly what makes it a great gift for an experienced chef, who can use it to make always-tender steaks, never-overcooked fish, and even soft-scrambled eggs.

For the home cook who would rather use a cookbook

Photo: retailer

Yamazaki Home Tosca Cookbook Stand

A minimalist plywood cookbook-stand for those who still like reading recipes on paper — though it can also hold up a tablet.

For the home cook who’d like to throw more dinner parties

MYDrap Cotton Cocktail Napkins

We were introduced to these tear-off linen napkins by Tonne Goodman, who discovered them at a boutique in Paris. “Instead of having a stack of napkins that needs to be spread out in an attractive fashion and then wrestled with to gingerly pick just one, you just simply tear each napkin off,” she writes.

For the home cook who wants only one pot

Dansk Kobenstyle White Casserole

This Dutch oven from Dansk has a mid-century design that’s easy to cook with but still looks good on the dinner table. It’s made of carbon steel, so it’s lighter than cast-iron Dutch ovens but it’s still sturdy enough to sear, braise, sauté, and bake anything you want.

For the home cook who’s not over avocados

Prepworks by Progressive Guacamole Bowl with Spoon

Let’s make avocado-ware the new lettuceware.

For the home cook who got really into celery juice

Breville Compact Juice Fountain 700-Watt Juice Extractor

It’s still unclear if celery juice is actually good for you, but if that’s what they’re into, this juice extractor from Breville is powerful enough to make sure none of the stringy bits make it into the liquid (and can be used to make lots of other types of juices, too).

For the home cook who watches The Great British Baking Show every Friday

Baking with Kim-Joy: Cute and Creative Bakes to Make You Smile

During her time in the tent, Kim-Joy built a reputation for making delicate pastries with adorable decorations and clever flavor combinations, and in this cookbook, she shares some of her most whimsical recipes — like “pigfiteroles” in mud.

For the home cook who just got into bread-making

Banneton Bread Proofing Basket

Unlike contestants on The Great British Bake-Off, most of us don’t have proofing drawers in our homes. So a proofing basket — used to hold the bread during its second, pre-baking rise — is the next best thing for at-home bread-making: This three-piece set includes a linen nonstick liner for a smooth outer crust and a plastic dough scraper that conforms to the curves of your mixing bowl.

For the home cook who loves to grill on the go

Weber Go-Anywhere Charcoal Grill

Mark Jenner, the editor-in-chief of barbecue site FoodFireFriends.com, swears by this portable grill from the folks at Weber, which includes legs that fold over the lid and a convenient rectangular form. You can even create two grilling zones for high-heat and low-heat grilling.

For the home cook who wants to make their own sauerkraut and kimchi

E-Jen Premium Kimchi, Sauerkraut Container Earthenware Brown 1.7L

Recently, we had two chefs heartily endorse this incredibly affordable and effective container as a go-to fermentation vessel. “It’s really useful because it has an insert that essentially creates a vacuum to press down your ferments,” chef Dave Park of Jeong in Chicago told us. “It has an inner ring where you can either burp your ferments or keep it airtight. It’s definitely one of the most useful containers I’ve found.”

For the home cook who’s also good at Instagram

Departo Large Plate

Why does professional food photography look so good? In part because of food stylists, whose job is to choose all those attractive plates and cups and tablecloths to enhance the food. If your favorite home cook loves to share their latest grain salads and roast chicken on the ’gram, give them some plates that will look great underneath.

For the home cook trying to eat more greens

Prepworks by Progressive Collapsible Salad Spinner - 4 Quart

This collapsible salad spinner is a great gift for the recent college grad who’s got a small kitchen and big culinary ambitions.

For the home cook who’s a salt snob

Maldon Salt Bucket

Tonne Goodman also told us about this bucket of Maldon sea salt, which, she admits, “seems a bit extreme, but then again, salt fanatics do exist. I gave it to my brother-in-law, who is a wonderful cook, and he laughed and loved it.”

For the home cook who loves leftovers

LunchBots Large Snack Tray Steel Lunch Container

This stainless-steel lunch box is meant for children, but it’s stylish enough to bring to the office (when you return to one, that is) and has enough room for a mini-buffet of leftovers.

For the home cook who identified with Antoni on Queer Eye

Philips Indoor Smoke-less Grill

Culinary expert Antoni Porowski gifted this smokeless, infrared indoor grill to two different guys over the course of two seasons, and you can now gift it, too.

For the home cook who’s trying to use fewer paper towels

Nawrap Binchotan Dishcloth

These dishcloths have odor- and bacteria-absorbing charcoal infused into their fibers, so they’ll last a little longer between washes.

For the home cook who’s trying to use less plastic

Bee’s Wrap Assorted, 3-Pack

These reusable food wraps are made by infusing cotton with beeswax, and they can be used over, and over, and over again — and once they’re finally done for good, they can be composted.

For the home cook who’s ready to compost

Brabantia Sort & Go Waste Bin

If they know that composting is a thing they should do but have always been turned off by ugly compost bins.

For the home cook who’s ready for fresh spaghetti

Marcato Atlas Pasta Machine

According to Linda Miller Nicholson, author of Pasta, Pretty Please and the pasta-maker behind the colorful Instagram account Salty Seattle, the Marcato Atlas is the gold standard of pasta machines. And if you need more proof that it’s a good gift: It also made an appearance on Jennifer Lawrence’s wedding registry.

For the home cook who needs fresh herbs

Click and Grow The Smart Garden 3

This indoor vegetable-and-herb garden is self-watering and has a built-in grow light and pre-seeded plant pods to grow fresh cilantro, basil, and even chili peppers if the kitchen has no windows.

For the home cook who loves their knives

John Boos Chop-N-Slice Maple Wood Reversible Cutting Board

Cutting boards wear out over time, so any serious home cook will appreciate a brand-new, nice-looking cutting block that’ll protect their sharpened blades.

For the home cook who doesn’t have knives

Takiup Ceramic Knife Set

These ceramic knives aren’t perfect, or the fanciest, but according to writer Hannah Howard, they’re excellent for everyday kitchen tasks, and sometimes she prefers using these cheaper blades to her fancy Japanese chef’s knife. Plus, she notes, “I throw the set in the dishwasher with every use, and it has remained in excellent shape.”

For the home cook who keeps accidentally slicing their fingers

Benriner BN1 Mandoline

Chef Gabriel Kreuther likes this Japanese mandoline, which comes with an assortment of blades and its own plastic safety covering to prevent slipping fingers from getting julienned, diced, or chopped.

For the home cook who’s channeling the 1970s

Home Intuition 3-Tier Hanging Basket Heavy Duty Wire

Especially if they read the Missoni Family Cookbook and now want to create a dreamy Italian kitchen of their own.

For the home cook who’s still using that slow cooker from the 1970s

Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker

You’ve heard about the Instant Pot even if you don’t cook. It steams, it pressure cooks, it makes yogurt, and it’s got over 36,000 reviews on Amazon, so it’s kind of a no-brainer.

For the home cook who got an Instant Pot last year

OXO Good Grips Pressure Cooker Bakeware Sling

Some good Instant Pot accessories will help them make the most of their favorite kitchen gadget, like this silicone sling, which they can use for baking cakes or steaming vegetables in their multifunction pressure cooker.

For the home cook who’s already obsessed with a Vitamix

Vitamix Personal Cup Adapter

This personal cup adapter is a great gift for those who make smoothies in their Vitamix but find the standard 64- or 72-ounce cup a little too big for everyday use, especially since this one fits on basically any legacy model.

For the home cook who struggles to clean their cast-iron skillet

Blisstime Cast Iron Cleaner

This little square of chainmail will make removing crud and burnt bits from a cast-iron skillet or Dutch oven a relatively quick and easy task.

For the at-home pit master who likes to grill on an open flame

Texsport Heavy-Duty Over-Fire Camp Grill - Extra Large

This extra-large over-fire camp grill is made from steel, and, according to writer Steven John, it’s got plenty of room for “racks of ribs, multiple Texas-size steaks, or a whole lot of kabob skewers.”

For the home baker with limited counter space

KitchenAid Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart

This mini–stand mixer has all the functionality of a standard KitchenAid mixer, but, as writer Erica Murphy notes, “It’s 25 percent lighter and 20 percent smaller,” meaning it’s great for small kitchens.

For the home cook who can taste the difference between Italian and Spanish olive oils

Nunez De Prado Extra Virgin Olive Oil Tin, 33.8 Ounce

A handsome tin of olive oil from Spain that has “hints of grassiness, almonds, and butter,” according to chef Jonathan Waxman.

For anyone who likes to read about food as much as they like to eat it

The Best American Food Writing 2019

An anthology of the best food essays from the past 12 months, including a deep dive into Japanese KitKats and the queer history of tapas, all edited by Salt, Fat, Acid, Heat’s Samin Nosrat.

For the ice cream enthusiast who dreams of the perfect scoop

Zeroll Original Ice Cream Easy Scoop

This ice cream scoop is “the only ice cream scoop” that Jeni Britton Bauer, the creator of Jeni’s Splendid Ice Cream, will even acknowledge. It’s designed to transfer heat from your hand to the spoon, making it easy to get the perfect scoop from even frozen-solid ice cream. (For bonus points, pair this with a pint or two of ice cream.)

For the college student looking to hack the perfect dorm-room grilled cheese

Nostalgia TCS2 Grilled Cheese Sandwich Toaster

Decidedly safer than trying to melt cheese with an iron.

For the home cook who puts cracked pepper on everything

Atlas Copper Pepper Mill

Give a pepper mill that makes a statement. According to writer Juliet Lapidos, this copper one looks like “a tool you’d find at an archaeological dig and — for just that reason — always attracts attention at dinner parties.”

For the 5-year-old who’s just learning their way in the kitchen

Curious Chef 3-Piece Nylon Knife Set

These nylon knives are designed for little foodies who are at least 4 years old, to help them learn basic knife skills while minimizing risk.

For the home cook who’d rather be making cocktails

Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail

Gin or whiskey? Easy-drinking or boozy? This cocktail book starts with a comprehensive flowchart to help them figure out exactly what they want to drink and how to make it.

from Eater - All https://ift.tt/3eOf2UO https://ift.tt/2Biovp0

Photo: Courtesy Retailer

From cookbook stands to kimchi containers, there’s literally something for everyone

For the home cook who has everything

ChefSteps Joule Sous Vide, 1100 Watts, All White

For the home cook who would rather use a cookbook

Photo: retailer

Yamazaki Home Tosca Cookbook Stand

A minimalist plywood cookbook-stand for those who still like reading recipes on paper — though it can also hold up a tablet.

For the home cook who’d like to throw more dinner parties

MYDrap Cotton Cocktail Napkins

For the home cook who wants only one pot

Dansk Kobenstyle White Casserole

For the home cook who’s not over avocados

Prepworks by Progressive Guacamole Bowl with Spoon

Let’s make avocado-ware the new lettuceware.

For the home cook who got really into celery juice

Breville Compact Juice Fountain 700-Watt Juice Extractor

For the home cook who watches The Great British Baking Show every Friday

Baking with Kim-Joy: Cute and Creative Bakes to Make You Smile

For the home cook who just got into bread-making

Banneton Bread Proofing Basket

For the home cook who loves to grill on the go

Weber Go-Anywhere Charcoal Grill

For the home cook who wants to make their own sauerkraut and kimchi

E-Jen Premium Kimchi, Sauerkraut Container Earthenware Brown 1.7L

For the home cook who’s also good at Instagram

Departo Large Plate

For the home cook trying to eat more greens

Prepworks by Progressive Collapsible Salad Spinner - 4 Quart

This collapsible salad spinner is a great gift for the recent college grad who’s got a small kitchen and big culinary ambitions.

For the home cook who’s a salt snob

Maldon Salt Bucket

For the home cook who loves leftovers

LunchBots Large Snack Tray Steel Lunch Container

This stainless-steel lunch box is meant for children, but it’s stylish enough to bring to the office (when you return to one, that is) and has enough room for a mini-buffet of leftovers.

For the home cook who identified with Antoni on Queer Eye

Philips Indoor Smoke-less Grill

Culinary expert Antoni Porowski gifted this smokeless, infrared indoor grill to two different guys over the course of two seasons, and you can now gift it, too.

For the home cook who’s trying to use fewer paper towels

Nawrap Binchotan Dishcloth

These dishcloths have odor- and bacteria-absorbing charcoal infused into their fibers, so they’ll last a little longer between washes.

For the home cook who’s trying to use less plastic

Bee’s Wrap Assorted, 3-Pack

These reusable food wraps are made by infusing cotton with beeswax, and they can be used over, and over, and over again — and once they’re finally done for good, they can be composted.

For the home cook who’s ready to compost

Brabantia Sort & Go Waste Bin

If they know that composting is a thing they should do but have always been turned off by ugly compost bins.

For the home cook who’s ready for fresh spaghetti

Marcato Atlas Pasta Machine

For the home cook who needs fresh herbs

Click and Grow The Smart Garden 3

This indoor vegetable-and-herb garden is self-watering and has a built-in grow light and pre-seeded plant pods to grow fresh cilantro, basil, and even chili peppers if the kitchen has no windows.

For the home cook who loves their knives

John Boos Chop-N-Slice Maple Wood Reversible Cutting Board

Cutting boards wear out over time, so any serious home cook will appreciate a brand-new, nice-looking cutting block that’ll protect their sharpened blades.

For the home cook who doesn’t have knives

Takiup Ceramic Knife Set

For the home cook who keeps accidentally slicing their fingers

Benriner BN1 Mandoline

For the home cook who’s channeling the 1970s

Home Intuition 3-Tier Hanging Basket Heavy Duty Wire

Especially if they read the Missoni Family Cookbook and now want to create a dreamy Italian kitchen of their own.

For the home cook who’s still using that slow cooker from the 1970s

Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker

You’ve heard about the Instant Pot even if you don’t cook. It steams, it pressure cooks, it makes yogurt, and it’s got over 36,000 reviews on Amazon, so it’s kind of a no-brainer.

For the home cook who got an Instant Pot last year

OXO Good Grips Pressure Cooker Bakeware Sling

For the home cook who’s already obsessed with a Vitamix

Vitamix Personal Cup Adapter

For the home cook who struggles to clean their cast-iron skillet

Blisstime Cast Iron Cleaner

This little square of chainmail will make removing crud and burnt bits from a cast-iron skillet or Dutch oven a relatively quick and easy task.

For the at-home pit master who likes to grill on an open flame

Texsport Heavy-Duty Over-Fire Camp Grill - Extra Large

For the home baker with limited counter space

KitchenAid Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart

For the home cook who can taste the difference between Italian and Spanish olive oils

Nunez De Prado Extra Virgin Olive Oil Tin, 33.8 Ounce

A handsome tin of olive oil from Spain that has “hints of grassiness, almonds, and butter,” according to chef Jonathan Waxman.

For anyone who likes to read about food as much as they like to eat it

The Best American Food Writing 2019

An anthology of the best food essays from the past 12 months, including a deep dive into Japanese KitKats and the queer history of tapas, all edited by Salt, Fat, Acid, Heat’s Samin Nosrat.

For the ice cream enthusiast who dreams of the perfect scoop

Zeroll Original Ice Cream Easy Scoop

For the college student looking to hack the perfect dorm-room grilled cheese

Nostalgia TCS2 Grilled Cheese Sandwich Toaster

Decidedly safer than trying to melt cheese with an iron.

For the home cook who puts cracked pepper on everything

Atlas Copper Pepper Mill

For the 5-year-old who’s just learning their way in the kitchen

Curious Chef 3-Piece Nylon Knife Set

These nylon knives are designed for little foodies who are at least 4 years old, to help them learn basic knife skills while minimizing risk.

For the home cook who’d rather be making cocktails

Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail

Gin or whiskey? Easy-drinking or boozy? This cocktail book starts with a comprehensive flowchart to help them figure out exactly what they want to drink and how to make it.

from Eater - All https://ift.tt/3eOf2UO via Blogger https://ift.tt/2YNViuI

#Blogger #cooking #Eater #food #recipes

0 notes